I love mushrooms, any kind in any form. Raw, sautéed, baked, stuffed, you name it and I’ll eat em’. These Lentil Stuffed Mushrooms are just one of the many ways I like to enjoy the lovely fungus.
Part of the reason I like mushrooms so much is due to their meaty texture and versatility in the kitchen. They can be very elegant or they can be very rustic. I enjoy pairing them with other earthy ingredients like truffles, wine, butter, thyme and sage.
The filling for this stuffed mushroom recipe incorporates creamy lentils and goat cheese with fresh flavors from lemon and parsley.
Try these out for a small get-together or as an appetizer any night of the week!
10 medium crimini mushrooms, washed, dried, stems removed and chopped fine
¾ cup lentils, cooked and drained
¼ cup onion, diced
1 celery stalk (¼ cup), diced
1 large garlic clove, minced
Splash of dry white wine
¼ cup goat cheese, crumbled
1 egg yolk
1 teaspoon lemon zest
3 teaspoons parsley, chopped
⅓ cup bread crumbs (seasoned or unseasoned) (gluten free if necessary)
Heat oven to 350° F.
In a large nonstick skillet over medium heat add olive oil and heat until simmering.
Add about half to three quarters of the chopped mushroom stems, lentils, onion, celery and garlic to skillet. Cook for about 10 minutes until vegetables are softened.
Deglaze pan with a large splash of white wine and cook for another 5 minutes until liquid has evaporated.
Remove from heat and transfer vegetable mixture to a medium bowl.
Combine vegetable mixture with goat cheese, egg yolk, lemon zest and 2 teaspoons of parsley.
Mix until thoroughly combined, season with salt and pepper.
Place mushrooms caps facing up on a baking sheet lined with parchment paper.
Spoon about 1 tablespoon of mixture into each mushroom cap to form a mound. Depending on the size of mushroom you may need a little more or less to fill it.
Top each mushroom cap with a sprinkle of breadcrumbs and bake for 20 minutes at 350°F. Turn oven to broil and continue to bake until tops are lightly toasted.
Remove from oven and sprinkle each with chopped parsley, serve with lemon wedges.